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Type | Non-vegetarian | ||||||
---|---|---|---|---|---|---|---|
Course | Starters | ||||||
Associated cuisine | North Indian cuisine | ||||||
Created by | Mughal Empire [1] | ||||||
Serving temperature | Hot [2] | ||||||
Main ingredients | Chicken pieces | ||||||
Ingredients generally used | Cashews, Almonds and Malai | ||||||
Variations | Reshmi Malai Kabab [1] | ||||||
293 [3] kcal | |||||||
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Reshmi kabab is a famous [1] non-vegetarian chicken kebab commonly eaten [ citation needed ] in India and Pakistan.
It certainly has a lot of Mughal influence which can be seen in the process of cooking that uses a lot of cream and cashew nut. Made with boneless chicken, it is cooked by marinating chunks of meat in curd, cream, cashew nut paste, spices and then grilled in tandoor. It has a crusty upper layer and a soft inside. [6]
The Hindi-Urdu word 'Reshmi' means 'silk', known for the kabab's smooth texture. Its nickname 'Reshmi Malai Kabab' has an extra word added 'Malai', which means 'creamy' in Hindi-Urdu. [7] The word 'Malai' has its dominance on another dishes, Malai Kofta, which is a North-Indian Dish.
Chutneys, an Indian variant of sauces, accompanied by Reshmi (Malai) kabab are:
It is also served with salads of grated carrots, cucumber and onions, as used popularly. [8]
The use of curd, cream, cashew nuts and spices as marinade gives its unique taste. In fact, the words 'Reshmi' and 'Malai' is used to indicate the use of curd and cream. The marination of this kabab is so juicy and tender that really turns into a mouth melting kabab dish. The time-span in which it is cooked is considered as a crucial concept which determines its taste. [9]
Kebab, kabob, kebap, or kabab is roasted meat that originates from the Middle East and has been popularised by Iranian, Arabic and Turkish cuisine. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
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Pasanda, also called Parche, is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Hindi-Urdu word "pasande" meaning "favourite", which refers to the prime cuts of meat traditionally used in the dish.
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, North African, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.
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Pashtun cuisine refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products, various nuts, local vegetables, and fresh and dried fruits. Peshawar, Islamabad, Kabul, Bannu, Quetta, Kandhar and Mardan are centers of Pashtun cuisine.
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